The idea to make pesto from red cabbage came about while in line at the grocery store. The guy in front of me had red cabbage too; for tacos, he said.
Mine was for roasting with other vegetables, but I only needed half a head of cabbage.
Donâ€™t you just hate it when a recipe calls for half of something but itâ€™s sold as a whole or bunch?
So we stood waiting in line, brainstorming ideas for the leftover half â€“ tacos, salsa, braised with applesâ€¦
I was going to go with salsa but my penchant for turning everything into pesto won over.
When I first thought of this red cabbage pesto, I imagined it a little bit coarser than it turned out â€“ I may have over processed it, and the addition of almond butter made the paste smoother.
You can omit the almond butter, and a few pulses less in a food processor will leave in some of the crunch for a coarse, grainy pesto.
I still love the way this pesto turned out, itâ€™s amazing – toss it with your favourite pasta, or use as a dip, sandwich spread, or as a â€˜sauceâ€™ for your flatbreads like I did with this onions and peppers flatbread.
Red Cabbage Pesto
- 1/2 head red cabbage, roughly chopped into big chunks
- 1 – 2 tablespoons almond butter
- 3 – 4 tablespoons sundried tomatoes
- 2 garlic cloves
- Extra virgin olive oil
- 1 teaspoon sumac (optional or a splash of lemon juice)
- 1/2 teaspoon ginger
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
- Using a food processor, pulse cabbage until finely chopped
- Add almond butter, sundried tomatoes and garlic, process to mix
- As the food processor runs, gradually add in the olive oil
- Add sumac, ginger, pepper and salt and process until well combined, make it as smooth or as coarse as you want it
- Use as you would regular pesto; pour a thin layer of olive oil over the surface and refrigerate or store in the freezer to keep longer
Unconventional, yet innovative and it looks delicious! I’d love it tossed with pasta and ladled over a steak!23 February, 2013 at 10:29 am
It’s wonderful with Pasta, and I’m pretty sure it’ll pair well with steak.24 February, 2013 at 8:26 pm
Just made this and has a unique taste. Can’t wait to fix it with the tomato, pepper and onion flatbread tomorrow !4 April, 2013 at 6:46 pm
Awesome! hope it’s yummy 🙂5 April, 2013 at 9:56 am